Ingredients
2 1/2 cups (565g) sugar
1/2 cup (115ml) water
2/3 cup (115g) chocolate 70% or so, roughly chopped
1 1/2 cups (213g) all-purpose flour
2/3 cup (76g) unsweetened cocoa powder
1 cup (170g) chocolate chips
1/2 teaspoon baking powder
1 teaspoon salt
4 eggs at room temperature
1 cup (225ml) flavourless oil
Method
Butter and line a silicon mould 9x9 or glass baking dish, set aside.
In a small saucepan over medium heat, combine the sugar, water and chocolate. Gently stir until chocolate is melted and a smooth sauce like texture is reached (about 3-5 min). Set aside to cool.(This step can also be done in the microwave)
In a large bowl sift together the flour, cocoa powder, baking powder and salt. Mix until combined.
Into the cooled chocolate mixture add the oil, eggs, and vanilla.
Add the wet ingredients into the dry ingredients and mix until just combined, do not over mix. Lastly, fold in the chocolate chips.
Transfer the batter to your prepared microwave safe pan, smooth the top with a spatula and top with additional chocolate chips.
Microwave* until the top and sides of the brownies are just set, about 8-9 minutes, checking them at the 6-minute mark. (This cook time is based on my microwave which is 1200 Watts so check the wattage of your microwave because your time may vary).
Remove from the microwave and allow to cool fully in the mould before turning out.
Once cooled, turn out onto a flat surface and cut into 9-12 even squares or you could use a cake/sweet cutter.
Cover and store at room temperature for up to 4 days.
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